Description
How to cook
Stir-fry Kang chu-chee paste with 500 g. of meat (fish) and 1 cup (200 g.) of coconut milk (creamy milk) together cook till meat done. Then add 1 cup (200 g.) of low fat coconut milk. Taste and seasoning as needed before serving.
Ingredents
| DRIED RED CHILLI | 36% |
| GARLIC | 15% |
| LEMON GRASS | 14% |
| SHALLOT | 13% |
| SALT | 12.5% |
| GALANGAL | 6% |
| SHRIMP PASTE | 1.5% |
| SPICE | 1% |
| KAFFIR LIME | 1% |
